Zippity Zucchini Tahini Brownies
Round two of zucchini Biked Goods. Let me tell you a story on this one - as I was baking these I thought they would just be eaten for dessert. I wanted to bake them for a bike snack, but for some reason, I felt they didn’t have enough carbs or they would get melty and warm tucked away in my jersey pocket. I was seriously doubting this as a good bike snack option compared to my Sunrize Zucchini Banana and Oatmeal Muffins I made the day before.
Regardless, I went out on my Friday ride and I packed one of these brownies in Bees Wrap and stashed it away in my back pocket. As I began my ride, I made my way up steep, rocky forest roads full of roots, some mud and never-ending switchbacks. At times I had to hike my bike because It was impossible to ride up. This continued on for about 8 to 9 miles until I finally hit the top. I felt exhausted and defeated. I pulled out my brownie, unwrapped it and got ready to eat. It was a little gooey and melted, but as soon as I put it in my mouth I was in HEAVEN. It was one of those snacks that made me instantly happy and put a smile on my face.
This goes to show every bike snack has a purpose. Whether it’s performance or emotionally related. While these brownies have maple syrup and coconut sugar in the form of carbs, this was more of an emotional snack for me. I happily gobbled this up and kept saying out loud in the middle of the forest how DELICIOUS the snack was! I continued on the rest of my ride, cruising down the mountainside with a melted chocolate mustache on my face. I didn’t care - I was happy and alive all that matters.
And that’s why I named these Zippity Zucchini Tahini Brownies. Zippy - meaning bright, fresh, or lively. Plus, Zipperer is my last name, and adding an ITY at the end makes it sound even cooler ;)
Enjoy!
Ingredients
1 cup shredded zucchini squeezed of excess moisture
1/2 cup tahini (Soom is my favorite for baking)
1/4 cup pure maple syrup
1/2 cup coconut sugar (I like to use Madhava Organic Coconut Sugar)
1 large egg
1 tsp vanilla extract
1/2 cup cocoa powder
2 Tbsp 1:1 Bob’s Red Mill Gluten-free Baking Flour
2 Tbsp melted coconut oil
1/2 tsp baking soda
1/2 tsp salt
1/3 cup dark chocolate chips
Optional: 1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Spray with nonstick cooking spray. In a large bowl, add shredded zucchini, making sure it is squeezed of all excess moisture with a paper towel. Next add in egg, tahini, maple syrup, coconut sugar and vanilla; stir until smooth. Gently stir in cocoa powder. Next add in flour, baking soda, salt and finally the melted coconut oil. Stir until well combined. Fold in chocolate chips (and walnuts if you are using them). Pour into prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with just a few crumbs attached. Allow brownies to cool completely before indulging.
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